Domaine Hauvette ‘Petra’ Rose

Dominique Hauvette has become an important figure in natural wine in the last few decades garnering attention and praise for her top quality wines that showcase the true terroir of Provence. Born in Paris, she found herself in Val d’Isère (Savoy) at a young age and worked as a rural lawyer in the area for some time. In 1980 she went on vacation to Provence, fell in love with the area, and uprooted her whole life. She spent years doing odd jobs and as a house painter to get by until her father helped her buy a small property in Saint-Remy-de-Provence - a modest 2.5 hectares of grenache, syrah, and cabernet in a wild part of Provence sandwiched between Avignon and Arles. She worked the fields on her own for years, learning from and adapting to each new season and challenge. And with time made connections with other vignerons of the area (like Noel Michelin of Domaine des Terres Blanches and Eloi Durbach of Trevallon) who mentored her and helped her with different approaches, techniques, and support.

You’ll find her domaine situated at the north edge of the Alpilles foothills which over time has grown and expanded and now covers roughly 15 hectares around Saint-Remy. Her continued commitment to biodynamic and non-interventionist principles is so clear in the quality and consistency of her wines. Dominique ’s farming techniques center biodiversity, and healthy soil and vines. Minimal tilling is done and she embraces the fields and woods and plants surrounding the vines - understanding that growing healthy vines isn’t the only goal but that the whole area is healthy. It’s not just about the grapes but the entire space should be brimming with life and vitality. 

Provencale to its core and truly of this place, ‘Petra’ doesn’t at all fit within the idea most people have of a Provence rose. A blend of cinsault, syrah, and grenache from 15-20 year old vines that’s so much more complex and dynamic and deeply nuanced than the typical. Hand harvested and pressed whole cluster to tank then to cement eggs to finish fermentation on wild yeasts. ‘Petra’ remains on the lees, only adding further to its complexity. This is a rose that would benefit from decanting and will reward you with a luscious, velvet roundness. It’ll hit with notes of red fruit, white flowers, almond, & the ever so slightest presence of candied fruit. A gastronomic rose if there ever were one!!